Herbed Meatball Soup

Make this delicious, comforting dish and serve for a weeknight dinner or freeze for a future gathering. To save time, serve only the meatballs, along with a ready-made dipping sauce such as a lingonberry jam.

Total Time: 1:30

Level:
Moderate

Serves:
7

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Ingredients

1 lb. ground beef

0.50 lb. ground pork

1 c. onion

4 clove garlic

1.50 tsp. instant tapioca

1 lemon zest

1 tsp. sugar

1 tsp. salt

0.50 tsp. red pepper

3 tbsp. olive oil

6 c. low-sodium chicken broth

3 sprig fresh oregano

3 sprig parsley

1.50 tbsp. fresh oregano

1.50 tbsp. parsley

Directions

Mix the meats, 1/4 cup onion, half of the garlic, tapioca, zest, sugar, salt, 1/4 teaspoon crushed red pepper, and 1 tablespoon water together in a large bowl. Cover and refrigerate for 1 hour. Heat 1 tablespoon of olive oil in a small stockpot over low heat. Add the remaining 3/4 cup onion and 2 garlic cloves and cook until softened, stirring occasionally — 5 to 7 minutes. Add the broth, 3 cups water, remaining 1/4 teaspoon crushed red pepper, and the oregano and parsley sprigs and bring to a boil. Reduce heat to low and simmer for 20 minutes. Strain and keep warm. Transfer the meat mixture and the herbs to a food processor and blend just until smooth — about 20 seconds. Shape into 1-inch meatballs and set aside. Heat the remaining 2 tablespoons olive oil in a large saucepan over medium-high heat. Cook the meatballs — 12 at a time — until browned. Bring the broth to a simmer over medium-low heat. Add the meatballs and continue to simmer until meatballs are cooked through — about 3 minutes. Serve hot.